What if I only have regular yogurt in the fridge?

Totally fine. Greek yogurt gives the loaf a thicker texture, but if you’ve only got regular, use it. Just try to go with full-fat, and don’t worry—it still turns out moist and flavorful. No need to run to the store unless you’re looking for an excuse.

Mine cracked on top. Did I mess it up?

Not at all. That split down the middle? That’s loaf character. It’s normal with quick breads and usually means your oven was hot enough to give it a nice rise. Embrace the crack—especially if you're glazing it.

Can I add anything to this?

Yes, and you should. Blueberries, a little shredded coconut, even poppy seeds all work well here. If you’re adding fruit, just toss it in a spoonful of flour before mixing—it helps keep it from sinking to the bottom.

How long does it keep?

A few days at room temp, tightly wrapped. I usually stash it in a bread box or just cover it with foil. It stays soft for 2–3 days, if it even lasts that long. You can also freeze it in slices if you’re thinking ahead.

Can I bring this to a party?

Please do. It’s great for brunches, showers, spring get-togethers, all of it. I’ve wrapped it in parchment and tied it with twine like a fancy person more than once. Just let it cool fully before packing it up.

What’s the best time to make this?

Whenever you have lemons and no plan. But if you’re aiming for a seasonal moment— Mother’s Day, Easter, a weekend picnic —this loaf slides right into those situations without needing a whole presentation.

Best Lemon Yogurt Loaf for Easy Spring Baking

Description

This soft and zesty lemon yogurt loaf is moist, simple, and full of fresh flavor. Perfect for brunch, spring gatherings, or a sweet afternoon treat.

Ingredients

1½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
3 large eggs (room temperature)
½ cup plain Greek yogurt (full fat)
½ cup granulated sugar
⅓ cup neutral oil (like canola or vegetable)
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract

Optional Glaze:

½ cup powdered sugar
1–2 tablespoons lemon juice
Lemon zest for garnish

Instructions

Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it.
In a medium bowl, whisk flour, baking powder, and salt.
In a larger bowl, whisk eggs, yogurt, sugar, oil, lemon juice, zest, and vanilla until smooth.
Add dry ingredients to the wet mixture. Stir gently until just combined.
Pour batter into the pan and smooth the top.
Bake for 45–50 minutes. Check for doneness with a toothpick.
Cool in pan for 10 minutes, then transfer to a wire rack.
Once cooled, mix glaze ingredients and drizzle over loaf. Garnish with lemon zest.

Notes

For a twist, fold in ½ cup fresh blueberries or a tablespoon of poppy seeds.
Store at room temperature for up to 3 days, or freeze slices for later.
Great for Mother’s Day, Easter, picnics, or weekend baking.

Nutrition

Serving Size: 1 slice (approx. 82g)
Calories: 240
Sugar: 15g
Sodium: 150mg
Fat: 11g
Saturated Fat: 2.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 55mg

Keywords: lemon yogurt loaf, lemon yogurt cake, Greek yogurt lemon bread, easy lemon loaf recipe, moist lemon loaf, spring baking, brunch loaf, citrus bread